Pumpkin Pie

“It’s pumpkin pie, not frumpkin fry.” Sorry, I had to get that out of my system. Autumn and winter, with their cold, dark days, are perfect for all things encased in pastry. While Americans are accustomed to making pumpkin pie for Thanksgiving, it’s not as common here in the UK. The closest we get is pumpkin spice lattes, which are essentially coffee with mixed spice thrown in. Every year, supermarkets fill with pumpkins for Halloween, encouraging us to carve them and discard the flesh. What a waste! My recipe is for those who want to try pumpkin pie but can’t get fresh pumpkins or can’t be bothered with the hassle of roasting and blending. Tinned pumpkin puree works perfectly—look for it in the American snacks and sweets section. If you’re up for it, you can make your own puree using butternut squash (shh, it’s actually better than pumpkin). This pie is simple yet delicious, so have fun assembling it. If you want to go all out with decorations, I’d recommend doubling the pastry quantity—the recommended amount is just enough for the pie case.

Serves 12

Hands-on Time (inc. chilling) 1 hour 10 minutes

Baking Time 1 hour 10 minutes

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Ingredients

1 portion sweet rich shortcrust pastry
160g light brown sugar
3 large eggs
270ml whipping cream
100ml sour cream
1/2 tsp fine salt
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp ground ginger
1/4 tsp ground nutmeg
425g tinned pumpkin puree
1/2 tbsp icing sugar

Equipment

Rolling pin
20cm pie tin
Sharp knife
Large bowl
Hand whisk
Baking sheet

Method

1. Prepare the Pastry

Roll out the pastry between clingfilm into a circle large enough to line the pie tin.
Press the pastry into the tin, trim the edges, and chill for at least 60 minutes.

2. Make the Filling

Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3. Place a baking sheet in the oven to heat.
Whisk the sugar and eggs in a large bowl until light and foamy.
Add 170ml whipping cream and sour cream, whisking until combined.
Add salt, cinnamon, cloves, ginger, and nutmeg. Whisk briefly.
Stir in the pumpkin puree until smooth.

3. Bake the Pie

Pour the filling into the chilled pastry case.
Bake on the hot baking sheet for 70 minutes until the filling is set with a slight wobble.
Let the pie cool completely.

4. Whip the Cream

Whisk the remaining 100ml whipping cream with icing sugar until thick.

5. Serve

Dollop the whipped cream onto the cooled pie or serve alongside individual slices.

Enjoy!